Recipe: Large Pot Brunswick Stew (Chicken Muddle)

This is the only recipe I found on-line. There is some real disagreement about Chicken Muddle/Brunswick Stew and its makeup so I am not sure how close this recipe is as I have never had it.

See the interesting article on the history of Brunswick Stew/Chicken Muddle in the New York Times:

"Fare of the Country; Who Invented Brunswick Stew? Hush Up and Eat / By Ann Pringle Harris; New York Times, October 24, 1993

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LARGE POT BRUNSWICK STEW (CHICKEN MUDDLE)
Source: Barnyard Pets Favorite Recipes
Serves about 100 people

14 hens
3 lbs. middling meat (bacon or fatback)
8 lbs. chopped onions
35 lbs. chopped potatoes
6 gallons tomatoes
7 gallons butterbeans
5 gallons corn
2 lbs. butter (not margarine)
Red pepper, black pepper, salt and sugar to taste

In an iron pot, outside, cook hens and middling meat until half done. Add onions and continue cooking until hens are done. Remove all bones.

Add potatoes, cook to pieces, then add tomatoes and butterbeans. Cook stew until well done.

Add corn and butter and cook until corn is done. Season throughout cooking. Cook stew to desired thickness. (Approximately 7 hours cooking time.)

Brunswick County, Virginia claims this stew as having originated in their County. Folks who disagree call it Chicken Muddle. It is best served with cornbread.

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